Appointed Head Chef at Le Mas Candille in May 2014, David Chauvac was already familiar with the prestigious Mougins hotel for almost 10 years. This is quite a feat of fidelity for a youngculinary professional who already has so much professional experience.
In the Spring of 2014, at age 38, David Chauvac took charge of the kitchen brigade at Le Candille, the Michelin-starred restaurant at Le Mas Candille. It was a triumphant recognition for the Cannes-born chef, who developed his good taste and penchant for quality ingredients from a young age, through the influences of his mother and his grandmother. On weekends, he would accompany the two matriarchal chefs around Cannes’ Forville Market, a favourite spot for gourmands in the famed French Riviera home of the glittering annual Film Festival.
At 15 Davidenrolled in hotel school. His training led him to San-Peyre, in Mandelieu La Napoule, the establishment overseen by Jacques Barriel, who became his mentor. This proved to be an ideal apprenticeship, instilling in David the foundations of gastronomic cuisine.
In 1996, with his professional certificate in hand, David was hired by the Royal Hotel Mandelieu. Soon after, he joined Le Ferréol gastronomic restaurant, working in the service of then-promising young chef, Didier Anies, now Michelin-starred chef at the Restaurant du Cap, at St Jean Cap Ferrat.
Describe your culinary philosophy in four words…
Geometry, colour, teamwork and persistence
If you could take a plan ride to any restaurant in the world, just for one meal, where would you go?
What four things would you take to a desert island?
book l’alchimiste by Paulo Coelho, cutters, paint brushes, Ipod
What four songs do you play in your kitchen to get the team motivated?
L’aventurier (Indochine), Soul society (Kamelot), Catch your train (Scorpion), Alumia (The World)
- 1 Michelin star
Boulevard Clément Rebuffel
+33 4 92 28 43 43